White Bean Chicken Chili
The chill in the air is calling for a good wholesome hearty bowl of chili. White bean chicken chili is a wonderful meal to warm up with. White bean chicken chili is lighter take on the classic chili. Using chicken and white beans makes for a creamy texture which satisfies us to the core.
Chili is just one of those meals that screams comfort and cozy. The richness of the protein and the creaminess from the beans makes for a delicious texture. The broth plus the warming spices added to the soup fills a house with comfort and belly with delicious food. One of the best things about fall are the aromas of all the recipes. Chili has always been a favorite of mine and it is a favorite of my boyfriends as well. That was actually the first meal I made for him. I figured if I was going to make a good impression on a man who knows his food and loves a wholesome meal it had to be a chili.
Chili makes for a great weekend dish or a family/friends get together on a Sunday. That is the way my family eats it. We make chili early in the morning filling the house with the delicious aroma of spices (which instantly gets everyones appetite going). Then after it has simmered and cooked turn it off and let it sit for hours. This is really the key to a great chili. Let the flavors just blend and come together. The longer they sit in the pot covered the better it will be. Trust me on this one!
White Bean Chicken Chili
- 4 Boneless Skinless Chicken Thighs Diced
- 2 Boneless Skinless Chicken Breasts Diced
- 2 Canes Northern Great Beans - no/low sodium rinsed and drained
- 1 Cane Cannelinni Bean - no/low sodium rinsed and drained
- 1/2 Yellow Onion Small Dice
- 1/2 Garlic Clove minced
- 1 Bay Leaf
- 2 tsp Ground Cumin
- 2 tsp Dried Oregano
- 2 TBLS Olive Oil
- 2 tsp Sea Salt adjust to taste
- 2 tsp Black Pepper
- 2-3 Cups Chicken Stock - low sodium
- Garnish - Sour Cream, Jalapenos, Cilantro, Limes
1. In a large pot heat olive oil over medium heat. Add the onions, garlic and spices. Let this saute for 2-3 minutes. Season with salt and pepper.
2. While the onions saute cut the chicken into small bite size chunks. Season the chicken with salt and pepper before adding it into the pot. Then add the chicken into the hot pan with spices and onions. Let this cook for 5-6 minutes.
3. Rinse and drain the beans. Add them to the pot and stir to make sure that everything is well combined. I recommend seasoning the dish again with salt and pepper. If you want a heartier flavor add an extra 1/2 teaspoon of cumin powder. Remember to add the bay leaf as well.
4. Pour in the stock and bring it to a boil. Lower the heat to low, cover the pan and let this cook for 15-20 minutes.
5. Once the chicken has cooked remove the top of the pan and bring the chili to a boil to thicken the it. You want to reduce the liquid. Let this boil for about 5-6 minutes. Then turn the heat off put the top back on and let the chili sit. I recommend letting it sit for 3-5 hours.
To serve warm the chili up, garnish with sour cream, jalapenos, cilantro and a squeeze of lime.